In general, I have a thing about cookbooks written by chefs. Too many are ego salutes. But this is a chef cookbook with real cred. Anyone could cook from it.

"Best Chef of the Southeast" winner Frank Stitt has given Birmingham three restaurants (Highlands Bar and Grill; Bottega and Chez Fonfon) and now, two cookbooks, starting with the well-reviewed "Frank Stitt's Southern Table."

Stitt's second cookbook documents his explorations in Italy and the commonalities of that country and the South. The results are with stellar: Potato ravioli with crawfish, candied lemon and Tabasco; Spring vegetable lasagna; Polenta pound cake. The photography by Christopher Hirsheimer is gorgeous, and the little essays included on Stitt's favorite area suppliers are charming.

The restaurant favorite dishes are included, including this one, which would be perfect for casual entertaining (read: Save for Super Bowl serving.)

Combine sour cream, mascarpone, mustard, Tabasco, chives, lemon juice and Worcestershire in a medium bowl. Fold in the chopped onions, then taste and season with salt, pepper, and more Tabasco if necessary.

The dip is great right away but the flavors are even better the next day.

To serve, put the reserved grilled onion ring on a plate and spoon the dip inside it. Serve with potato chips.

Charred red onion

Olive oil

Red onions, sliced 1/2 to 3/4 inch thick

Prepare a hot fire in a grill or heat a cast-iron grill pan over medium-high heat until hot.

Rub the grill grate or brush the grill pan with olive oil. Add the onion slices and cook, turning once, until charred and just tender, about 6 minutes per side. Transfer to a place to cool.